Beef, Blade Steak (packed for two) Avg 500g

Both Blade and Chuck come from the forequarter and are strong muscle groups. Blade is the tenderer of the two, but happily for Chuck, it favourably contains collagen connective tissues, which melts during cooking, making the meat intensely flavourful. Cuts from these sections benefit from slow, wet cooking methods like stewing, braising or pot-roasting, although both can also make a good steak if marinated or wet-aged and then barbequed.

• Blade Bolar Roast — a cut which lies next to the ribs; tenderer than most Blade; makes an excellent roast. Alternatively, the roast can be cut into cross-cut Blade steaks, or strips for stir-fry dishes.